top of page
  • Writer's pictureMichelle Iannelli-Rubin

Michy's Challah Bread French Toast

Updated: Nov 9, 2020

Marital bliss inspired my relationship with #challahbread! Challah bread is a braided bread similar to brioche, but instead of butter, challah has oil in it. Growing up Italian, I find it very similar to Panetteone. Challah bread is made with a simple dough of eggs, water, flour, yeast and salt. Challah appears in my kitchen throughout the year, but is always on the table for Rosh Hashanah (the Jewish New Year).


Using challah bread to make French toast is a decadent treat! The texture of challah sucks up the egg mixture and the richness of the bread compliments the flavors. Crispy and caramelized on the outside and soft and sweet on the inside, served with some fresh whipped cream, maple syrup and fresh fruit. Delish!

 

Ingredients

  • 6 extra-large eggs

  • 1½ cups heavy cream

  • 1 tablespoon maple syrup

  • ½ teaspoon pure vanilla extract

  • ½ teaspoon cinnamon

  • 1 large loaf of challah

  • butter

To serve:

  • Pure maple syrup

  • Whipped Cream (optional)

  • Sifted confectioners’ sugar (optional)

 
  1. Preheat the oven to 250 degrees.

  2. In a large shallow dish, whisk together the eggs, cream, maple syrup, vanilla, cinnamon and salt.

  3. Slice the challah into 1/2-inch to 3/4-inch-thick slices (depending on how large your loaf is and how many you have to serve).

  4. Soak as many slices in the egg mixture as possible for 1-3 minutes, turning once. I don't let my slices stay in the egg mixture too long because we prefer a firmer French toast. If you prefer a softer center, let the slices rest longer in the mixture (up to 5 minutes).

  5. Heat 1 tablespoon butter in large sauté pan over medium heat.

  6. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely caramelized and browned.  

  7. Place the cooked French toast on a sheet pan and keep it warm in the oven.

  8. Fry the remaining soaked bread slices, adding butter as needed, until it’s all cooked.

  9. Serve hot with maple syrup, whipped cream, fresh fruit and sprinkle a little confectioners’ sugar to make it look pretty and add a little sweetness.

103 views2 comments

Recent Posts

See All

2 Comments


musikluv
musikluv
Nov 02, 2020

Yum. I made this today but before I read your post. Darn. I use milk and nutmeg. Next time will try this. Sounds MUCH yummier.

Like

mossenergy
Nov 01, 2020

Putting an order in now for my Son's wedding (1-2 years) for 8 of these!!! :)

Like
Post: Blog2 Post
bottom of page